Results 61 to 70 of about 3,745,042 (240)

Sensory and chemical profiles of bread derived from the novel semi‐ and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle

JSFA reports, Volume 5, Issue 3, Page 104-112, March 2025.
Abstract Background Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat‐derived food products include the use of semi‐ or wholegrain flour, old genotypes, and enrichment through fortification ...
Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli   +3 more
wiley   +1 more source

Effects of extraction method on chemical composition and functional properties of yam starch (Dioscorea alata)/
Efeito do método de extração na composição química e nas propriedades funcionais do amido de inhame (Dioscorea alata)

Semina: Ciências Agrárias, 2005
Yam tubers (Dioscorea alata) are a non-traditional starch source. Yam starch had been studied as a promising polymer for biofilm production because it contains about 30% of amylose, and amylose is responsible for the film-forming capacity of starches ...
Maria Victória Eiras Grossmann, Suzana Mali, Juliana Suriano Nascimento Liporacci   +2 more
doaj   +1 more source

Advantages of low‐glycaemic‐index carbohydrates in regulating glycaemic response of energy bar: A review

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Energy bars are widely consumed functional foods among athletes and physically active consumers who require convenient sources of sustained energy. Their carbohydrate composition, particularly the type and ratio of digestible sugars such as glucose, fructose and sucrose, strongly influences glycaemic index (GI), postprandial blood glucose ...
Raju Sasikumar, Ayush Gupta, Selva Kumar T, Kaviarasu Ganesan, Sheena Haorongbam, Ravikumar Rajarathinam, Sandeep Janghu, Sandeep Kumar Panda, Amit K. Jaiswal   +8 more
wiley   +1 more source

Sincronizando pastas do Windows

, 2013
Explica como sincronizar pastas do Windows, usando o aplicativo gratuito SincPastas, facilitando assim o armazenamento de arquivos no seu computadorEducação Profissional::Informação e ...
Ramos, Leandro
core   +2 more sources

Extraction‐dependent changes in immunoglobulin E binding profiles of processed lesser mealworm (Alphitobius diaperinus) proteins

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Alphitobius diaperinus, the lesser mealworm, is an edible insect considered safe for human consumption; however, its proteins show documented cross‐reactivity with crustacean and house dust mite (HDM) allergens, raising potential concerns for allergic populations.
Michelle M Epstein, Isabel Mafra, Carla SS Teixeira, Bruno Carriço‐Sá, Anna‐Laura Mettinger, Caterina Villa, Sahar Kazemi, Oskar Hoffmann, Joana Costa   +8 more
wiley   +1 more source

Effect of sonication on European and Peruvian lupin flours: impact on the technological quality of gluten‐free breads and as a partial substitute for wheat

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND A widely cultivated pulse, lupin, has garnered interest for its beneficial nutritional properties, especially for baking applications. The harmful alkaloid content and poor functional properties of lupin limit its wider use. Sonication is an ecofriendly technology used to modify molecular structures.
Emilia Kärkkäinen, Julio Vidaurre‐Ruiz, Jonas Ehren, Angeleth Pacheco, Gloria Jesus Pascual‐Chagman, Jukka‐Pekka Suomela, Ritva Repo‐Carrasco‐Valencia   +6 more
wiley   +1 more source

Point/Counterpoint on the Controversial 2025–2030 Dietary Guidelines for Americans

Lipids, EarlyView.
ABSTRACT The 2025–2030 Dietary Guidelines for Americans (DGAs) issued nutrition recommendations, some of which have been praised by the nutrition community while others have been questioned based on the lack of supporting evidence. The recommendations about calorie control, emphasis on nutrient density, vegetables, fruits, and whole grains, and ...
J. Thomas Brenna, Yan Ning Li, Penny M. Kris‐Etherton, Philip C. Calder   +3 more
wiley   +1 more source

Tribological Behavior of Additively Manufactured Dual‐Material Polymer Composites

Polymer Composites, EarlyView.
Layered architecture, tribological performance, and wear mechanisms of additively manufactured dual‐material hybrid polymer composites. ABSTRACT This study presents a novel material design approach for wear‐resistant sandwich‐structured hybrid composites fabricated using dual‐nozzle fused deposition modeling (FDM). By co‐printing commercially available
Zhiwang Li, Hang Dong, Jinqiao Liu, Li Chang   +3 more
wiley   +1 more source

Evaluation of Quality, Antioxidant Capacity, and In Vitro Digestibility of Wheat Pasta Fortified with Basil, Rosemary, and Oregano

Applied Sciences
The growing demand for functional foods has driven interest in enriching cereal-based products with natural bioactive compounds. However, incorporating plant-based ingredients often compromises the technological quality of products like pasta. This study
María Belén Vignola, Mariela Cecilia Bustos, Alfonsina Ester Andreatta, Gabriela Teresa Pérez   +3 more
doaj   +1 more source

Blockchain and Food Trust: Will Consumers Pay More?

Sustainable Development, EarlyView.
ABSTRACT Blockchain is increasingly used in agri‐food supply chains to make products more transparent and trustworthy. Yet, in countries like Italy, where certifications such as PDO, PGI, and organic labels already shape consumer confidence, its added value is still unclear.
Federico Modica, Filippo Sgroi, Giusi Giamporcaro, Caterina Sciortino   +3 more
wiley   +1 more source